Indian Fish and Chips

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
Mowgli Street Food

By Nisha Katona

Published 2018

  • About

This is an awesome adaptation of a British classic. Indian chips have a typically deep golden, come-hither look. The batter is a gluten-free gram batter and, remember, it is heavier and slightly softer than a Western batter, so don’t expect the brusque bite.


  • 4 large Maris Piper potatoes, peeled and sliced into chunky chips
  • 1 tbsp plus ½ tsp ground turmeric


  1. Bring a large saucepan of salted water up to the boil, reduce the heat to low and completely submerge your chips, simmering for 8–10 minutes until they start to soften around the edges but are still firm. Drain in a colander and sprinkle over the tablespoon of ground turmeric and the salt. Give the potatoes a good shake to make sure they are covered in the turmeric.